German Chocolate Cake (Grain-Free)

Four months ago (and 9 months pregnant), I began to work on this recipe. Apparently I teased many of you with the thought and picture of this recipe! I apologize! I promise it was worth the wait. At last, I am posting MY version of German Chocolate Cake!

This is basically two cakes in one. The chocolate cake is a variation of my Chocolate Pound Cake from my Cookbook. The Coconut “Frosting” Layer is a variation of my Coconut Blondies recipe from the blog. Put them together, and you have German Chocolate Cake!

This cake is moist and delicious and truly reminds me of German Chocolate cake! I am still perfecting the “REAL” Coconut-Pecan frosting and I’ll keep you posted when it is complete! You will be pleasantly surprised by how much the Coconut-Pecan Cake filling reminds you of the traditional frosting.

To simplify this recipe, you can just do the layer of Coconut-Pecan “Frosting” batter, followed by the Chocolate Cake batter, but I like the multi-layered effect.

And did I mention this cake is DAIRY FREE?! If you would like to use butter or dairy, feel free, but by using the coconut oil, you get the nice coconut flavor which I LOVE!

This recipe can also be done as cupcakes or in any pan or vessel you would like.

Notes about the Recipe:

To make Shredded coconut from coconut flakes or chips: Add coconut chips or flakes to a mini food processor or Magic Bullet and blend until coconut is broken down into smaller pieces, a little bigger than the texture of almond flour.

In this recipe (like all others), I supplement the sweetness by using small amounts of raw honey and coconut sugar. Feel free to use whatever natural sweetener you choose. The key is to TASTE YOUR batter BEFORE baking to ensure the proper sweetness. For a true test, especially when using KAL Stevia, microwave 1 tablespoon of batter in the microwave for 20 seconds and taste. This will be the final sweetness of the cake and allow you to adjust the sweetness before baking.

To toast coconut and pecans: Add the pecans to a small frying pan over med-low heat. Stir to prevent them from burning. Cook around 3-4 minutes. Repeat directions for coconut flakes. Careful, coconut flakes will brown quickly.

Directions

In another medium bowl, measure out and blend dry ingredients. Separate the egg yolks from egg whites into two separate bowls. Add coconut milk, vanilla and brewed coffee to egg yolks, blend, then add dry ingredients to egg yolk mixture and blend. In the other bowl, beat egg whites until soft peaks form. Fold egg whites into egg yolk mixture. Do NOT over mix.

Assembly:

Using a small scoop (or heaping tablespoon), spoon half of the Coconut-Pecan batter into the bottom of the Bundt pan and spread out slightly. Add half of the Chocolate Cake batter, then add the remaining Coconut-Pecan batter, 1 tbsp at a time. Finish off the last layer with the remaining Chocolate Cake batter.

Bake Bundt cake for 40-45 minutes, or loaves for 25-30 minutes, or until tooth pick inserted in center comes out clean. Allow to cool for 10 minutes in pan, then carefully remove to cooling rack and allow to cool. While cooling, prepare Chocolate Ganache.

Directions

Place jar of coconut cream concentrate in a bowl of hot water to soften. (It doesn’t have to be 100 % liquid.) Add coconut cream concentrate to small bowl and add cocoa powder. Mix until well incorporated. Next, add vanilla, stevia (or other sweetener), and water. Whisk until velvety and creamy. Taste for sweetness and adjust if necessary. Place ganache in fridge for 5-10 minutes to thicken slightly, just enough to pour over cake.

Assembly:

Pour Chocolate Ganache over cake and top with toasted coconut and pecans. Serve room temperature or slightly warm. Enjoy!

Disclaimer

Many of the links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes. I have chosen these products not to receive a commission but because I think they are the best on the market. Thank you for your support!

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About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

Melissa, this sounds amazing! If/when I have an event where I have to bring an elegant dessert I will definitely be making this! (Being retired I don’t have the social events I used to when I was working and we had many potlucks to attend). German Chocolate Cake was always one of my favorites when I was eating wheat. Thank you again!